Frittata with California Avocado, Roasted Peppers, Olives and Feta

Serves: 16


1 1/2 cups onion, chopped
1 Tbsp. olive oil
24 large eggs
2 cups milk
2 tsp. dried oregano
1 1/2 tsp. salt
6 California Avocados
2 Tbsp. lemon juice
3 cups feta cheese, crumbled
1 1/2 cups Kalamata olives, coarsely chopped
1 1/3 cups Roasted red bell pepper, coarsely chopped

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit